Heat oven to 350° F. Grease two 8×4-inch loaf pans.
Sift together flour, baking powder, baking soda, salt and cinnamon; set aside.
In a large mixing bowl, combine eggs, oil, sugar and vanilla; mix well. Add flour mixture to egg mixture, mixing well. Stir in zucchini and walnuts. Spoon batter into prepared pans.
Bake 45- 55 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 20 minutes. Remove bread from pan; cool completely on wire rack.
Zucchini and Walnut Bread
Cook Time: 1 Hour 20 Minutes
Ingredients
3 C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1 tsp. salt
1 Tbsp. Spice Islands® Ground Cinnamon
3 eggs, lightly beaten
1 C. Crisco® Pure Vegetable Oil
2 1/4 C. granulated sugar
1 Tbsp. Spice Islands® Vanilla Extract
2 C. grated zucchini
1 C. chopped walnuts
Directions
Heat oven to 350° F. Grease two 8×4-inch loaf pans.
Sift together flour, baking powder, baking soda, salt and cinnamon; set aside.
In a large mixing bowl, combine eggs, oil, sugar and vanilla; mix well. Add flour mixture to egg mixture, mixing well. Stir in zucchini and walnuts. Spoon batter into prepared pans.
Bake 45- 55 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 20 minutes. Remove bread from pan; cool completely on wire rack.
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